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All issues Reprod. Nutr. Dévelop., 28 3B (1988) 845-856 Article references

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Animal Biotechnology and the Quality of Meat Production

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MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.

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Post-natal changes in the biological characteristics of Semitendinosus muscle in male Limousin cattle

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Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

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Usefulness of various biochemical and histochemical characteristics as indices of muscle type in lamb carcasses

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Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice

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